Roasted Red Pepper Hummus

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Over the last several months, Drew and I have fostered an addiction to Trader Joe's Roasted Red Pepper Hummus.  We could devour a container in one day if we showed no restraint.  It's great as a dip, a sandwich spread, and even a very thick salad dressing.  The only problem with the Trader Joe's hummus is that the closest TJ's is about an hour from us, so it's a rare treat.  We knew we needed a substitute to fill the void.

While this recipe doesn't completley hit it for us, it's a great roasted red pepper hummus recipe that is fairly simple and gets better with about a day in the fridge.  It's definitely a great substitute, and it comes from user MARBALET from allrecipes.com. 

Roasted Red Pepper Hummus
from allrecipes.com

1 (15 ounce) can garbanzo beans, drained
1 (4 ounce) jar roasted red peppers
3 tablespoons lemon juice
1 1/2 tablespoons tahini
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon chopped fresh parsley

In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)

Sprinkle the hummus with the chopped parsley before serving.

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